On 10/18/2012 5:18 PM, Gary wrote:

> IMO, chicken breast meat is best to cube and use in stir fry.

I've never had a problem cooking chicken breast meat without drying it
out regardless of the size of the cut. It's all in the timing. Cook
too long and they will dry out. Cook until just a bit of pink is
showing inside, they finish cooking while resting. But I mostly prefer
using a meat thermometer and cook them to about 155F and then the temp
rises a bit more while they rest and they're perfect. Using a meat
thermometer eliminates the need for cutting the open to check for doneness.